Italian Herb-Infused Mushroom and Spinach Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Creamy risotto cooked slowly with sautéed mushrooms, fresh spinach, and a medley of Italian herbs for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm vegetable broth
• 3 tbsp olive oil
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 3 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms to the skillet, cooking for 6-7 minutes until mushrooms release moisture and start to brown.
3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain with the oil and cooking for 2 minutes until the edges turn translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
5. Step 5: Add 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. Step 6: When you have about 1 cup broth left, stir in 3 cups roughly chopped fresh spinach and continue cooking until the rice is creamy and al dente, about 18-20 minutes total.
7. Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese. Adjust seasoning if needed and serve warm.